May 7, 2015
225g packed brown sugar
120g granulated sugar
250g unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon baking powder
270g old-fashioned rolled oats
150g chopped pecans, toasted
360g French glacé cherries
Pre heat oven to 190c
Cream the sugars and butter, and then add the vanilla extract
Beat in the eggs, one at a time
Sieve the flour, salt and baking powder and gently add to the mix. Do not over mix
Stir in the oats, pecan nuts and French glacé cherries
Line a baking tray with baking parchment
Divide mix into balls between 40-80g depending on preference and space out on a prepared tray leaving 25mm between each one, pressing down slightly
Bake for about 15 mins until golden around the edge. Leave to cool for 15 mins before transferring to cooling wire.
The cookie dough can be stored for up to 5 days in a fridge or as balls in a freezer ready to bake
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